Pastry (adapted from Jamie Oliver)
600gm plain flour
Pinch of GoodSalt
150gm cold diced butter
150gm cheddar cheese
250gm cold water
500g chicken (thigh preferably) diced
1 carrot diced
1 tbls tomato paste
1 brown onion diced
3 cloves garlic smash and diced finely
In a cold metal bowl, mix flour and salt well. Add in diced butter and cheese, using fingertips only to break down until resembling breadcrumbs and flour takes on a yellow tone. Next, add in cold water slowly until the dough just combines. Press the dough together and wrap in cling film. Leave in the refrigerator for at least half an hour.
In a saucepan, heat up a drizzle of olive oil in medium high heat, and add in onions. Saute onions on medium heat until slightly translucent, then add in garlic. Once garlic is fragrant and starting to take on colour, add in chicken and stir fry for a few minutes. When the chicken has cooked slightly, add in carrots and mix well. Next, add in tomato paste and fry for a few minutes to get rid of the rawness in the paste. Add in some water and simmer for 20 minutes. Allow to cool completely before pouring into your prepared pie tray.
Putting the pie together
Preheat oven to 350F. Roll out dough until about 1/4in thickness. Using a rolling pin, start from the side closest to you, and roll up the dough for ease of transfer. Next, unroll the dough over filled pie tray. Using a sharp knife, trim the edges with a bit of overhang and fold that overhang over itself. Use a fork to seal the edges. Make a couple of cuts on the top for ventilation and brush with egg wash. Bake pie for an hour. Once done, allow to rest and cool for 10mins before slicing in. Enjoy!